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This recipe for PEANUT BUTTER PIE, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Saturday, September 20, 2008


1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. unsalted butter, cut into pieces

8 oz. cream cheese
1 c. creamy peanut butter
1 c. plus 2 T. powdered sugar
2 T. unsalted butter
1/2 c. chilled whipping cream
1 T. vanilla

1/2 c. whipping cream
6 oz. semi-sweet chocolate, chopped

Crust: Generously butter 9 inch pie pan. Mix all ingredients in
bowl. Press into pan. Refrigerate for one hour.

Filling:Beat softened cream cheese and peanut butter in large
bowl until well blended. Add 1 c. powdered sugar and butter.
Beat until fluffy. Beat whipping cream until soft peaks form.
Gradually add remaining 2 T. powdered sugar and vanilla.
Beat to still peaks. Fold 1/3 of cream into peanut butter
mixture to lighten. Gently fold in remaining cream. Spoon into
crust. Refrigerate until firm (about three hours).

Topping: Bring cream to a simmer in a heavy saucepan over
low heat. Add chocolate an stir until smooth. Cool. Spread
topping over pie. Refrigerate until firm. Can be made one day

Personal Notes:
Personal Notes:
To save time, buy a pre-made graham cracker crust. The
peanut butter pie can be frozen, so the chocolate topping can be
spread sooner. If serving from the freezer, allow time for the pie
to come to room temperature before eating.




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